Friday, May 31, 2013

Ladies Finger With Curds


  1. 12 ladies finger , chopped in 1/2" pieces
  2. 1/2 tsp cumin seeds 
  3. 1/2 tsp mustard seeds 
  4. 3 whole dry red chillies
  5. 3 to 4 curry leaves
  6. 2 tbsp chopped onions
  7. 2 tbsp ready-made tomato puree
  8. 1/2 tsp chilli powder
  9. 1/4 tsp turmeric powder 
  10. 1 tbsp freshly grated coconut
  11. 1 tbsp fresh curds 
  12. 2 tsp oil
  13. salt to taste

How to Cook:

  1. Wash the okra thoroughly and wipe them dry using a cloth and place them in a microwave-proof plate.
  2. Sprinkle 1 teaspoon of oil and 1 tablespoon water on the okras and microwave on HIGH for 4 minutes. Keep aside.
  3. Combine the curds with 1 teaspoon of water in a bowl, whisk well and keep aside.
  4. Combine the oil, cumin seeds, mustard seeds, dry red chillies and curry leaves in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
  5. Add the onions, mix well and microwave on HIGH for 2 minutes.
  6. Add the tomato purée, chilli powder, turmeric powder, coconut and salt, mix well and microwave on HIGH for 1 minute.
  7. Add the curds and okra, mix well and microwave on HIGH for 3 minutes stirring once in between after 1½ minutes.
  8. Serve hot with hot rice.

Friday, May 17, 2013

Sweet and Spicy Mushroom Stir Fry

Ingredients :
  • 1/4 cup chicken or vegetable stock
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1/2 cup chicken or vegetable stock
  • 3 tablespoons soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch
  • 4 garlic cloves, sliced thinly
  • 1 tablespoon grated ginger
  • 2-5 dried red chiles roughly chopped or 1/4-1/2 teaspoon dried chili flakes
  • 3 tablespoons sesame, grapeseed, or other high smoke point oil, divided
  • 2 pounds mushrooms (oyster, crimini, button, shitake, enoki, whatever) roughly chopped or quartered
  • 1 1/2 cups of snow peas or snap peas, de-stringed
  • toasted sesame seeds 
Method :
1. First make the glaze and the sauce.  To make the glaze, add all the ingredients and then whisk.  Same thing for the sauce.
2. Next place 1 tablespoon of the oil in a large skillet or wok over high heat.  When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss.  Let the mushrooms cook until they get squeaky and start to loss their water.  At that time add the glaze.  Keep the stir fry on high heat until the glaze boils off, approx. 5-6 minutes.  When there is barely any liquid left take the mushrooms off the heat and set them aside in a bowl.
3. Reduce heat to medium and add the remaining two tablespoons of oil.  Put the garlic, ginger, and chilies in the skillet.  Cook until fragrant, about 30 seconds.  Add the peas and toss for about 30 more seconds.
4. Increase heat to high.  Add the sauce and allow the mixture to come to a boil.  The sauce will thicken considerable.  Add the mushrooms back to the mixture and cook for about 20 seconds.  Turn off the heat and serve over rice.  Garnish with sesame seeds if you want.

Wednesday, May 15, 2013


Ingredients :

  • 2 cups of eggnog
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 4 slices of french bread
  • 1 tablespoon of butter
  • Maple syrup

Method :

  1. Whisk eggnog, egg, vanilla extract, cinnamon  in a medium sized bowl.
  2. In a shallow pan melt butter over medium heat.
  3. Dip the french bread in the eggnog mixture. Be sure to coat both sides.
  4. Cook the coated bread on one side until it is golden brown and then flip and cook until the other side is golden brown. About 5 minutes.
  5. Transfer to a plate, drizzle maple syrup and Enjoy!

Saturday, May 11, 2013

Tuna Cucumber Salad

Ingredients :
1 can Tuna
1/2 cup Mayonaise
1/2 can Peas (carrots or corn go well too)

Method :

Take the skin off of the cucumbers and then cut them about 1 inch thick. Scoop out the middle seed part of the cucumber to create a little bowl to hold the tuna mixture. Be sure to leave the bottom layer in so the tuna mixture won’t fall through.
Next, mix together the mayonnaise, tuna and peas. Scoop little bits of tuna into the cucumber bowls. Sprinkle with salt and pepper to taste.

Wednesday, May 8, 2013

Mango Mousse (Mother,s Day Special )

Ingredients :

100ml Milk 
1 Egg 
25 gm Sugar 
2 drops Mango essence 
1 Mango 
1 Egg White 

Method :

1. Boil the milk.
2. Put sugar in it 
3. Mix the sugar in the milk
4. Then beat the whole egg in the milk 
5. Put little mango puree & mango essence
6. Strain the mixture.
7. Then bake it in the oven 200 degree c. for 30-40 minute.
8. Cool it. Make meringue by beating sugar & egg white.
 Serve with sliced mango.